Easy - 35 MIN
Coconut, mango and prawn tagliatelle
The products you need
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Tagliatelle Selezione di Chef
Ingredients
Number of People
4
600
6
tablespoons of olive oil
400
g of prawns, peeled
4
tablespoons of nuoc mam sauce
2
teaspoons of garlic powder
4
tablespoons of dried chives
330
ml of creamy coconut milk
1
mango, peeled and cut into medium-sized cubes
4
tablespoons of freshly chopped coriander to garnish
4
spring onions, finely chopped to garnish
0.5
teaspoon of pepper, to taste
Preparing the pasta
1
In a large saucepan of boiling salted water, cook the tagliatelle for 8 to 10 minutes. Once ready, drain and rinse in cold water. Set aside.
Preparing the sauce
1
In a large frying pan over medium heat, add the olive oil and leeks and cook for 1 minute, stirring occasionally with a wooden spoon, until tender.
2
Add the prawns, pepper, nuoc mam sauce, lemon juice, garlic powder and dried chives and cook for 3 minutes, stirring occasionally with a wooden spoon to make sure everything is well mixed.
3
Add the coconut milk to the prawn mixture and continue cooking for 2 minutes over a high heat until the sauce thickens slightly.
4
Remove the sauce from the heat and add the cooked tagliatelle. Gently mix everything together with a set of tongs until the pasta is completely coated and well mixed.
5
On a serving dish, garnish the coconut tagliatelle pasta with fresh coriander leaves, cubes of mango and chopped spring onions. Serve immediately.
